Strawberry bombe with chocolate
Recipe by Jurgen Koens - Pastryclub
Ingredients
Strawberry compote ball
125 g diced strawberries (brunoise)
4 g pectin NH
90 g Zusto sugar substitute
150 g Prestige strawberry puree
25 g lime juice
Hazelnut meringue
120 g aquafaba
30 g lime juice
150 g Zusto sugar substitute (part 1)
40 g hazelnut flour
20 g cornflour
75 g Zusto sugar substitute (part 2)
Strawberry mousse
400 g Prestige strawberry puree
55 g Zusto sugar substitute (part 1)
6 g carrageenan
55 g aquafaba
5 g lemon juice
55 g Zusto sugar substitute (part 2)
400 g plant-based whipped cream, soft peaks
Construction of strawberry ball
Dipping chocolate strawberry
500 g malt chocolate (sugar free)
50 g olive oil
30 g freeze-dried strawberry pieces
20 g cacao nibs
2 g citric acid
Preparation
Strawberry compote ball
Put the diced strawberries in 3 cm bombe moulds, do not press. Mix the pectin and the Zusto, and heat the strawberry puree and the lime juice to 30°C. Add the pectin mixture while stirring. Bring to the boil and simmer for another minute. Pour the mixture onto the diced strawberries until covered and freeze immediately. Remove from moulds and stick two bombes on top of each other, freeze again
Hazelnut meringue
Beat the aquafaba with lime juice until light and add the Zusto (part 1) in three parts. Fold in the hazelnut flour, cornflour and Zusto (part 2). Pipe dollops of meringue of 3 cm diameter and bake at 110°C for 60 minutes.
Strawberry mousse
Heat the strawberry puree slightly and add Zusto (part 1). Stir until smooth. Add the carrageenan and mix in the blender. Bring to the boil. Allow to cool.
Beat the aquafaba with the lemon juice until light and fluffy and add the Zusto (part 2) in three parts. Beat well. Mix in the strawberry puree mixture slowly and then fold in the whipped cream.
Construction of strawberry ball
Fill three-quarters of a silicone ball mould (ø 7 cm) with the strawberry mousse. Press in the strawberry compote ball and close with the hazelnut meringue. Freeze.
Dipping chocolate strawberry
Melt the chocolate with the olive oil to 40°C. Add the remaining ingredients and stir. Remove the strawberry ball from its mould and dip in the mixture. Place directly on a cake board.
Decoration
- Callebaut Malchoc-D
- Prestige strawberries
Melt the chocolate. Make circles. Finish with a fresh Prestige strawberry.
The recipe is free from gluten, lactose, sugar and suitable for a vegan diet.
